Salmon Hash with Leeks – GFCFSF
November 01, 2015
Salmon Hash with Leeks - GFCFSF
This was adapted from Mother’s Bistro in Portland, Oregon
2 pounds small red potatoes, cut into 1” pieces
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 black pepper
1/2 teaspoon garlic salt
2 tablespoons extra-virgin olive oil
2 tablespoons GFCFSF margarine (or oil)
3 leeks, cleaned and sliced (white and light green parts only)
2 cups chopped raw wild salmon (about 1 pound, skin removed)
1/2 cup Culinary Coconut Milk or canned coconut milk (or other unsweetened milk/cream substitute of your choosing)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped fresh chives
1. Preheat oven to 450F.
2. To prepare potatoes, combine all ingredients in a large bowl. Gently toss. Place on baking sheet in a single layer. Bake 40 to 50 minutes, stirring twice, until golden brown and tender. Cool slightly.
3. To prepare hash, melt margarine in a large saute pan. Add leeks; cook over medium-high heat until soft, about 5 minutes.
4. Add salmon; saute until opaque, about 3 minutes. Add potatoes; saute about 2 minutes.
5. Add milk sub, salt and pepper; cook 2 minutes. Garnish with chives. Serves 4.